Thai Fish Cakes with Coriander Lime Dressing

You can prepare this starter ahead of a dinner party or store it as a back-up snack in the freezer! This is also a lower fat version as the cakes are par-baked and lightly fried in oil for a short amount of time.

Here’s How
Heat oven to 200 degrees.
Blitz or liquidize the fresh coriander, lime juice, garlic, olive oil and chillies until it becomes a runny sauce. Set aside.
Combine all the ingredients in a large bowl and mix well.
Dip a table spoon in oil and scoop out heaped mounds of the fish mixture.
Roll into balls and flatten to about 1.5 cm thick.
Place cakes on an oiled baking tray, and bake for 12 minutes.
Turn the cakes around and bake on the other side for another 12 minutes. NOTE: After this stage you can either cool and freeze them for later use, or use them right away.
Heat a small amount of oil in a frying pan, and brown the cakes on both sides.

Tips
Remove pips from chilli for less heat.
When working with chillies, coat your hands with some oil – this helps sensitive skin from burning.
For an even skinnier version, bake the cakes for longer (until slightly browned) and don’t fry at all.
You can use half fish mince and half crab sticks for a variation.
Sweet chilli sauce is also great for dipping.

For more recipes follow the links alongside.

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